Pasta al pomodoro

Well hello there! Work and family have had FTY on a pretty long hiatus. Hopefully our time away gave you the chance to look through our older recipes. Or wander off to more food blogs… w/e.

So last month’s Bon Appetit magazine was dedicated to Italy, and you know what that means: PASTA! We made a bunch, but one really stood out as a safe, yet satisfying bet. Pasta al pomodoro. We’ve no idea what it means, but we’re banking on the direct translation being “delicious”.

Pasta al pomodoro (c.d. Bon Appetit)

1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 28 oz. can peeled tomatoes, puréed in a food processor
Kosher salt
3 large fresh basil sprigs
12 oz. bucatini or spaghetti
2 Tbsp. cubed unsalted butter
1/4 cup finely grated Parmesan or Pecorin

Heat extra-virgin olive oil in a skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.


It took us about 10 seconds to eat this in its entirety. Notevenjoking.


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